Ingredients
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Key Ingredients
Make It
Step 1
Heat oil in 15-inch paella pan or very large skillet over medium-high heat. Season shrimp, scallops and calamari with salt and pepper. Add to pan; cook, stirring frequently, for 3 minutes or until almost done. Transfer to a bowl.
Step 2
Add onion, tomato and garlic to pan; cook, stirring frequently, for 6 minutes or until onion is soft. Add 3 cups water, saffron mixture, bouillon, melted bar and wine; bring to a boil over high heat. Sprinkle in rice, distributing evenly; top with bell peppers. Reduce heat to low; cover. Cook, without stirring, for 15 to 20 minutes or until most of the liquid has been absorbed.
Step 3
Add seafood mixture, mussels (nestle them in hinge side down), remaining ¼ cup water and peas; cook for 8 minutes or until shells open and rice has absorbed the liquid. Discard any unopened shells. Increase heat to high; cook for 30 seconds to toast/brown the rice on the bottom of the pan. Remove from heat, cover with foil and let sit for 5 minutes. Stir in parsley before serving. Serve with lemon wedges.
* Can also use half of a large lime frozen fruit bar.
